There are just too many diets and fad diets available today. I've found the 5 best diets to lose weight fast with that work for me. I have my own personal favourite which is a composition of three variations of the Scarsdale Diet with my absolute favourite being the economy version of the diet plan, but more on that in a bit.
In my plan the Scarsdale Diet Plans offer the most choices in the way of options that you can eat and the prices of the foodstuffs recommended can be tailored to your own personal circumstances and budget.
From my own personal journeys into personal weight loss, it's leading to choose a weight loss plan that you can stick to if you want to firstly lose some weight and more importantly have the potential to keep the weight off long term. In this report I shape the 5 best diets to lose weight fast that I've had personal success with and have recommended to others and seen in most cases they have had success with them too.
Important: Before considering any of the weight loss diets always consult with your doctor or doctor before you embark on losing any appreciable weight as it could be unhealthy dependent on your corporeal condition. Seek your doctor's advice, that's what they are there for.
These diets I have outlined below have helped me and assorted other to lose significant weight in a relatively short time compared to other diet plans I've attempted in the past. The very best of luck with the one you opt for!
Scarsdale Diet
Here is the customary Scarsdale Diet and it works like this: If you corollary this Scarsdale curative Diet (Smd) strictly for 2 weeks you will lose on median 7-15 lbs quickly.
Day One
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: assorted cold cuts with tomatoes (sliced, broiled or stewed) and coffee or tea
Main Meal: As much broiled fish or shellfish as you like along with a slice of protein bread, unlimited salad and a grapefruit
Day Two
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: As much fruit salad as you like with coffee or tea
Main Meal: As much lean, broiled hamburger as you like along with unlimited tomatoes, celery, cucumbers or brussels sprouts.
Day Three
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: As much tuna salad as you like with a grapefruit and coffee or tea
Main Meal: As much broiled lean pork as you like along with unlimited green salad and coffee or tea
Day Four
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: Two eggs any style, cottage cheese, string beans or tomatoes, and a slice of protein bread with coffee or tea
Main Meal: As much broiled, barbecued or roast chicken (with skin removed) as you like along with unlimited green beans, spinach or green peppers and coffee or tea.
Day Five
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: assorted low fat cheese slices, unlimited amounts of spinach, and a slice of protein bread with coffee or tea
Main Meal: As much broiled fish or shellfish as you like along with unlimited salad, and a slice of protein bread with coffee or tea
Day Six
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: As much fruit salad as you like with coffee or tea
Main Meal: As much broiled or roast turkey or chicken as you like with unlimited salad of tomatoes and lettuce, and a grapefruit with coffee or tea
Day Seven
Morning: Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Afternoon: Cold or hot chicken or turkey, tomatoes, carrots, cooked cabbage, broccoli or cauliflower and a grapefruit or melon along with coffee or tea
Main Meal: plenty of broiled (grilled) steak, all visible fat removed before eating along with a salad of lettuce, cucumbers, celery, tomatoes and brussel sprouts with coffee or tea
The second week is just a repeated variation of the first week just change up the days. Do not stay on the diet for more than 14 days. After two weeks you can repeat the diet if you wish and remember while the two weeks in the middle of do yourself a favour don't go back to your normal eating habits of junk food and burgers. Your only making it harder for yourself.
Budget kindly Scarsdale Diet
Morning Daily: 1/2 grapefruit or cantaloupe or fruit in season (choose anyone costs least), One slice of protein bread, toasted, no spread added Coffee /tea (no sugar, cream or milk)
Day One
Afternoon: Chicken Bouillon, Salad, 1 slice protein bread, toasted, Coffee/Tea
Main Meal: Fish, fresh or freezing (depending on cost), broiled or baked, composition salad, as many greens and vegetables as you wish, 1/2 Grapefruit - or fruits in season, Coffee/tea
Day Two
Afternoon: Fruit salad, any composition of fruits, as much as you want, on lettuce, Coffee/tea
Main Meal: plenty of broiled, lean hamburger (inexpensive cut; if potential chopped at home after dismissal of all visible fat), Brussels sprouts, in season or cabbage or broccoli, Salad of lettuce, cucumbers, celery, radishes, Coffee/tea
Day Three
Afternoon: Tuna fish or salmon salad (drain off the oil) with lemon and vinegar dressing, on lettuce, Grapefruit, or melon, Coffee/tea
Main Meal: Lamb Stew Or Braised Lamb Shanks, Sauerkraut, Salad of lettuce,tomatoes,cucumbers,celery, Coffee/tea
Day Four
Afternoon: Two eggs, any style (no fat used in cooking), Low-fat potted cheese or cottage cheese, Zucchini, a slice of protein bread, toasted, Coffee/tea
Main Meal: Boiled, Roasted, broiled or barbecued chicken, all you want -(skin and visible fat removed) Or Broiled Chicken Hawaiia, plenty of spinach, Coffee/tea
Day Five
Afternoon: Spinach Pie Olga, No-sugar added applesauce, Coffee/tea
Main Meal: Fish, any kind, fresh or frozen, broiled or baked, or sauteed or poached, salad, any fresh vegetables you want,including cold diced tables, a slice of protein bread, toasted, Coffee/tea
Day Six
Afternoon: Fruit salad on lettuce, any kind of fruit you want, Coffee/tea
Main Meal: Turkey or chicken, roasted, boiled or broiled Or Marinated Turkey Parts, Salad of tomatoes and lettuce, Grapefruit or canteloupe or watermelon, Coffee/tea
Day Seven
Afternoon: Cold or hot turkey or chicken Or Broiled Chicken Hawaii, Tomato, carrots, cooked cabbage (or broccoli or cauliflower), Coffee/tea
Main Meal: Broiled or Grilled Round Steak Or Cubed steak, pan-broiled in non-stick skillet Or Boneless Ham Or Liver and Onions Or Lean Pot Roast (low-cost lean cut of meat) Or Tenderized Pimento Steak, Salad of lettuce, cucumbers, celery, Cooked tomatoes (fresh or canned withour sugar or oil) or Brussels Sprouts, Coffee/tea Second week just change things nearby to your personal tastes and favourites.
Quick leading Fact: You are more likely to corollary in any endeavour to quit anyone by not beginning your endeavour on a Monday. Statistically, habitancy who try to give up smoking, start a diet, etc on a Monday are statistically more likely to fail. Start your diet on a Tuesday or a Wednesday, you'll be surprised how much stronger your willpower will be to stick with it.
Scarsdale Vegetarian Diet
Morning Every Day: 1/2 grapefruit or other fruit in season, 1 slice of protein bread, toasted, spread with no-sugar jam or jelly, if desired Tea/coffee/herb tea (no sugar, cream or milk)
Day One
Afternoon: Watercress (or broccoli) soup, Baked potato with low-fat cottage cheese & chives Or 1 oz. Uncooked/ 4 oz. Cooked soya beans, 6 halves of walnuts or pecans, Baked Apple, Tea/coffee/herb tea
Main Meal: 2 slices cheese of your option on lettuce, Ratatouille, Artichoke hearts (no oil), cucumbers, radishes, a slice of protein bread, toasted Canteloupe or watermelon or sliced orange, Tea/coffee/herb tea
Day Two
Afternoon: Fruit Salad, as much as you want any kind of fruit with lettuce, celery, a slice of protein bread, toasted spread with no-sugar jam or jelly, if desired Tea/coffee/herb tea
Main Meal: Acorn Squash with cooked apples, Hot or Cold Vegetables, cauliflower, carrots, tomatoes, all you want, 4 olives, Tea/coffee/herb tea
Day Three
Afternoon: Cheese Stuffed Tomato, Broiled mushrooms, zucchini and carrots, a slice of protein bread, toasted, Tea/coffee/herb tea
Main Meal: Asparagus (or cauliflower, or broccoli) Au Gratin, Pineapples and Squash with nuts, Green salad and tomatoes, a slice of protein bread, toasted, Tea/coffee/herb tea
Day Four
Afternoon: Low-fat cottage cheese with sliced scallions, radishes, cucumbers, Olives, 1 slice of protein bread toasted Or 1oz uncooked/4oz cooked soybeans, Apple, Tea/coffee/herb tea
Main Meal: Cooked Eggplant sprinkled with Parmesan Cheese and tomato sauce, Green salad with option of low-calorie dressings, Fresh fruit cup with squeeze of lemon or lime, minced mint leaves, Tea/coffee/herb tea
Day Five
Afternoon: assorted cheese slices, Spinach, a slice of protein bread, toasted, Peach or pear, Tea/coffee/herb tea
Main Meal: Onion bouillion, with low-fat croutons, Stewed vegetables, No-sugar apple sauce with 6 walnuts or pecans, Tea/coffee/herb tea
Day Six
Afternoon: Fruit salad, any kind, as much as you want, with low-fat potted cheese or cottage cheese, on lettuce or other greens, a slice of protein bread, toasted, Tea/coffee/herb tea
Main Meal: Vegetable Cheese Casserole served with 1/2 cup no-sugar apple sauce sprinkled with 1 tablespoon raisins, Sliced Tomato and lettuce with vinegar and lemon dressing or no-fat diet dressing, Tea/coffee/herb tea
Day Seven
Afternoon: Cheese Stuffed tomato, Boiled or mashed potato (no butter) with 1 tablespoon low-fat sour cream and chives Or 1 oz uncooked/ 4 oz cooked soya beans, Stewed fruit; use sugar substitute if desired, Tea/coffee/herb tea
Main Meal: Vegetarian Chow mein on rice, Salad of lettuce, sliced tomatoes, Sliced pineapple or pineapple chunks ( if canned, packed in its own juice or water- not sugar sweetened syrup), Tea/coffee/herb tea
As before with the other Scarsdale Plans, for the second week just change things up to your personal tastes.
Here's a list of vegetables not permitted on the Scarsdale curative Diet: Dry Beans (baked beans, lentils, dry white beans, red kidney beans, lima beans, chick peas, black-eyed peas, etc; except soya beans, which are permitted in the Vegetarian diet), Sweet potatoes/Yams
The Lemonade Diet
Proponents of the Lemonade Diet claim you can lose everywhere from 10 to 20 pounds while the ten day diet period. Make sure you consult with your doctor or doctor prior to beginning the Lemonade Diet.
The instructions for the lemonade diet are as follows:
1. Drink about 100 ounces of the lemonade per day.
2. Drink the salt water flush in the morning as soon as you wake up and drink the herbal laxative tea at night before bed.
3. You cannot eat anyone while on the Lemonade Diet. You drink only the lemonade, the saltwater flush, and the herbal tea.
4. The Lemonade Diet is a detoxing and elimination diet, which claims to help rid the body of toxins along with helping you to lose weight fast.
Lemonade Recipe:
2 oz. Of fresh squeezed lemon juice (must be fresh squeezed) 2 oz. Of maple syrup (must be grade B, organic maple syrup) 1/4 of a teaspoon of cayenne pepper 2 cups of water (spring water or purified water is best) Mix all ingredients well. This makes roughly 20 ounces of lemonade, or two servings. You will need to drink about 10 servings a day.
Salt Water Flush Recipe: 2 teaspoons salt 1 litre of water Mix well. Allow at least half an hour after drinking before leaving the house. You'll need to be near a bathroom. while the lemonade diet, some dieters complain of diarrhea, dizziness, nausea or vomiting from the salt water flush.
See a doctor immediately if any of your symptoms are severe or continued or cause you discomfort.
Hollywood Diet
Hollywood Diet method One: 1 cup low-fat vanilla soy milk, 1 cup orange juice, 1 cup cranberry juice, 1 cup yogurt (plain), 1/4 tsp. Wheat-germ oil or 2 tbsp. Wheat germ, 1/4 tsp. Flaxseed oil Blend all ingredients together, then divide into two portions (each part is a full day's diet drink). Sip throughout the day, along with plenty of water for 2 days.
Hollywood Diet method Two: Juice from 8 oranges, Juice from 4 lemons, 4 Tablespoons of honey, 2 bananas, peeled and sliced, 2 apples peeled and sliced, 2 cups of grape juice Blend all ingredients together, then divide into two portions (each part is a full day's diet drink). Sip throughout the day, along with plenty of water for 2 days. Stay on the Hollywood Diet for only two days, as this is a juice fast. Be sure to consult your doctor before beginning this diet.
I hope these diets give you some food for thought(Pardon the pun) when you are embarking on ways to lose weight.
Please note: These are medically proven weight loss diets that have been proven healthy diets to lose weight fast for many fellow overweight sufferers. I hope you have enjoyed reading about my 5 best diets to lose weight fast as much I have enjoyed sharing this information with you. Most of the meals I have outlined you can source recipes for online by doing searches on the internet. You can corollary in your battle of the bulge, but you need to take action, now!
5 Best Diets to Lose Weight Fast and Keep It OffWith so many activities on the schedule, and even more responsibilities that go with day to day life, it becomes increasingly more difficult to find time for preparation meals that are tasty and healthy. However, there are some ways to satisfy the taste buds, and not spend all day developing a cookbook, or redesigning the kitchen to get things done. Let's take a look at a few simply ideas for easy and tasty recipes.
When it is one of those occasions where you want a cozy occasion for two, the last thing you want is to spend all day slaving over a hot stove, and get so worn out you can't enjoy the evening. Something sweet and uncomplicated might be best, and many recipes are intended for microwave cooking. Something like fruit stuffed acorn squash and barbecued pot roast can both be cooked in the microwave.
Broccoli stir fry is easy to prepare, and any supplementary ingredients can be added. Pork is not the only meat which can be served in these preparations, chicken, turkey and beef, are also good choices, and supplementary veggies can make a meal that has a nice surprise awaiting everyone. Mini muffins can be prepared for a desert, and choose a favorite type of coffee drink to flavor them up.
Light and tasty desserts are usually appreciated by any dinner guest, and there is a vast selection from which to choose for those that taste as if they are filled with calories, but are unmistakably quite low calorie, and low fat. A carrot cake pleases the sense of smell as soon as the guests walk through the door. Spices are one of those things that makes the signature of a fine cook, and most of them are well received by most people.
Apple braised meats can be a nice treat for any main course, and the taste of this fruit goes well with any selection of meat, even fish. Or, you might want to reconsider Apple Chicken Quesadillas which merge vegetables inside a crispy tortilla, and a selection of salsas at the side.
Simple and tasty could start with a nice minestrone, and then a slow cooked brisket. Potatoes au gratin as a side dish and a healthy whole vegetable salad would be sufficiently filling. Top all off with a nice sweetmeat at the end of the meal of an Almond Chocolate Torte, and conclude in for an evening of enjoyment.
Combining different ingredients which might not have been determined can add a dinky zest to life, and make dinner guests quite happy. peruse something like almonds, chocolate and cherries and put them together for a pie filling, or as a pudding, even served separately the flavors can make the mouth water just thinking about them.
Easy and tasty recipes are simply a matter of thinking about the things you like to eat, and then coming up with a list of ingredients which can make use of your creativity. There are also many cookbooks which can help add to the ideas, and planning any get together can be a memory for all who attend.
An summary Of Easy And Tasty RecipesChalets were initially a way to get nearby Mr Wilson's every year £25 foreign exchange limit in the 1960s. Someone's uncle owned a cowshed in Switzerland, a few Henries got together to rent it from him, paying in Britain, somebody's sister came along to cook, and everyone had a jolly time.
The sister would have been pretty adept at French onion soup, boeuf bourguignon and chocolate mousse, they'd have spoofed for the washing up, the wine was undrinkable but drunk in large quantities, and everyone lived on 'Luft und Li-ebbi' as the Swiss used to say, air and love, neither of them as sweet or pure nowadays as they were back then.
Chalets became big company in the 70s. The food was good in a sort of coq au vin and haricots verts way. Surprisingly good, since most of the chalet girls had only done a one-week bride's policy after flunking their A-levels at St Mary's, Somewhere. Banoffee pie was a favourite pudding. Coffee was filtered, because that's how the Continentals do it, and generally cold, weak and bitter at altitudes where the kettle boils at 90º. The wine hadn't improved much, though plastic barrels, wine boxes and returnable litre bottles which cost more than their contents had made it even easier to consume.
In the 80s, we put a lot more endeavor into our food. We had to: skiers had discovered the big French resorts, where the skiing was incomparable but the chamber was mostly in tiny flats or run-down previous hotels, and seriously basic. The cooking had to compensate!
Food was getting trendy. If we weren't careful, nouvelle cuisine meant fruit or sugar in everything. Meat with jam, vegetables with honey, rice with a sweet sauce. Portions, however, were still rabelaisian. And cheese was de rigueur. Deep-fried camembert to start (with jam), cheese on the meat, cheesy potatoes and vegetable gratins, fruity cheesecake for pud and a cheeseboard to follow!
And decoration... Some fool had decreed that presentation was more foremost than flavour, so carrots were eaten pushed through a ring of courgette (both cold), tomatoes were only seen if they could look like roses and taste like potato peelings, and half of the contents of one's dish were inedible swans or fish that had probably gone from plate to plate for a month. The American work on was everywhere: a meal was good in direct proportion to its amount of incompatible ingredients. If it didn't contain olives, redcurrants, pine nuts, basil, lemongrass, anchovies and pineapple, with a raspberry dressing, it was bor-ing.
Yet somehow chalets and chalet-hotels served breathtaking food in the 80s. Talented young chefs spiced up the cooking and the après-cooking (I remember one in Val d'Isère who had found that the opportunity to bend over his plate warmer on cold nights appealed to the hostesses). Modern British cooking was evolving, even if no-one called it that. Instead of reproducing French food badly, these young chefs were combining French and New World influences for some of course inviting food.
And the French themselves were re-discovering that there is more to life than tinned green beans. I remember a Frenchman asking me why we served strange English food, such as the odd-looking thing on the end of his fork, as he peered suspiciously at a mange-tout! Our French suppliers began to be able to get anything, in season or not. Possibly we were less concerned with salutary eating than now, so we could enjoy seconds of beignets de légumes. Possibly our palates were just less jaded, and we were tasting so many things for the first time, but one way or someone else the 1980s were a breathtaking time for a chalet-goer to be a gourmet and a gourmand.
At the end of that decade, there were two smart chalets in Val d'Isère. They weren't a success. There wasn't the market. They lost money. Their owner shot himself. He was unfortunate to be a few years ahead of his time, because in 90s Val d'Isère, he'd have made his fortune. A whole new clientele of younger people arrived who had the money to stay in good hotels, but didn't want to. They liked to come with their friends, and didn't enjoy whispered dinners over starched table cloths. They beloved the informality of a chalet, but weren't ready to put up with lumpy mattresses, decrepit boilers or second-rate food. By the end of the 90s, Val d'Isère alone had a dozen chalets smarter than the original two. Now, it's nearer thirty. They have bespoke sofas and hand-made curtains, granite and limestone, saunas, jacuzzis and swimming pools, wellness centres for wifey and WiFi for hubby, plasma screens which rise from aged chests, distressed timber and unstressed customers.
And the sort of people ready to pay four figures each for a week in Val d'Isère or Verbier eat in adequate top restaurants in Britain not to want banoffee pie on holiday. They know good food, expect good food, and are ready to pay good money for good food. It is the chalet holiday company's most foremost gift to their holiday. Blizzards may blow or the snow may melt. Their boots might hurt, their wife will probably ski best than them, and their children will laugh at their Arlberg Method. But dinner in their chalet can still save the day.
There are chalet holidays in Val d'Isère which cost four times more than Yse's top chalets. Like other upmarket firms, Yse consciously avoid the immoderate end of the market, where Russian 'businessmen' fly their 'wives' in in underground jets. The biggest spenders may get a flunky to help them take off their boots, in case they are too tired, old or fat, or their wife's ski suit is too tight, but they are unlikely to eat better. Yse are very surprised and unhappy if a guest says the food he ate in one of Val d'Isère's hotels or restaurants on his night off was as good as the food in his chalet on the other six nights. Their chefs and chalet girls cook on yachts, in restaurants or in hotels over the summer. Often they are combining work and satisfaction for a winter season before buckling down to open their own restaurant. These young Brits and Antipodeans can cook like the French have mostly forgotten how to.
Yse staff spend a blissful month in Val d'Isère before the guests arrive, trying each other's food. Nothing gets served to a guest until it has had the thumbs-up from thirty other young cooks. No matter that some new Young Chef of the Year has been serving this sauce with his magret all summer to the plutocrat who owned his boat: if the other staff think that Arabella's grandmother's formula is better, he's going to have to learn it. It is rare that chefs get the opportunity to cook the same things, shoulder to shoulder, to taste each other's versions, to hear what their peers of course think of their efforts, or to pick up tips and techniques from every side. No-one of course gets slagged off. The request is simply asked 'Who wants the formula to that?' and when nobody does, that's a meal the customers won't be seeing. Yse ask every guest for their impressions before they leave, and any cook whose food doesn't get 'The best food we've ever eaten on holiday' will make damn sure he does the following week!
The serious chalet holiday companies use top ingredients. Stewing steak has made way for fillet, pork chops for filet mignon, leg of lamb for shank. The amount saved by serving cheap cuts wouldn't pay for the garnish on the canapés. Yse serve at least one plain vegetable each evening (for the real Brits), but also one most guests won't have cooked for themselves for a while, be it Jerusalem artichoke, fennel, marrow, pumpkin, chicory or braised beetroot. Quantities are more generous in Zermatt or Val d'Isère than they would be in London, where you probably haven't just had several hours of hard exercise, but starters are designed to start you more than stuff you, main courses are mostly plated and planned to leave you replete, not recumbent, and puddings typically aren't pudding.
Guests are offered unlimited quantities of free wine with dinner. It isn't plonk any more. Yse's free wines are clarets and Savoyarde whites, and for anything who wants more than that Yse have the world's cheapest wine list. The bottles go from Euro8 to Euro250, from St Joseph to Château d'Yquem, but are sold not at a small profit, nor even at cost price, but at less than they were bought for, because Yse reason that if guests are drinking from the wine list they're not drinking their house wine (not that there's anything to stop them drinking both!). Less than one guest in ten feels the need to go beyond the Bordeaux or Chignin.
Even the coffee is tested and argued about at length. Yse did a blind tasting of French cafetière versus Italian espresso pot. Water in a kettle boils at a low temperature in Val d'Isère. In an espresso pot it is superheated to the same temperature wherever you are. There was no contest. The difficult thing was finding a decent blend. The French talk a good coffee, but you have to cross into nearby Italy to drink one! By the time Yse had selected their beans, half of their staff had palpitations.
In a generation, chalet holidays have gone from innocent fun for a few quid to plane professionalism for a grand, and the food has gone from your favourites from the school dining room to top bistro acceptable in your own dining room. This is the golden age of chalet holidays, seventh heaven for skiing sybarites. It can't last. Bird flu or global warming are going to get us. We'll just have to enjoy it while we can!
Chalet Food through The AgesYou probably alreadey know the best thing you can do for yourself Isn'T to chase man down and convince them why they need your goods and services, but rather, to find man who already needs your goods and services, and then just show them why they should get these products from you instead of man else.
Yet, many citizen will still say something like, "But I sell potatoes, how can I be any separate from my competition?" So today let's take a look at a consolidate of easy ways you can make yourself very separate from your competition.
1. The first thing you can do is change your stock or service.
And when I say "change," sometimes I'm talking about changing the actual stock but other times what I easily mean is changing your marketing.
So for instance, instead of just selling your services to "everyone," generate niched marketing for personel specific target markets. Which means you're basically selling the same services you're selling now, only you're speaking directly to a specific audience you're targeting.
For example, maybe you might want to specialize in selling your goods and services to large manufacturing companies, instead of to just "anyone who will listen." And like I said, all you need to do this, is make some subtle shifts in your marketing so now you're speaking directly to manufacturers.
Maybe something like this, "Look, in today's day and age when everyone's getting their widgets man-made in China, you need to be made out of iron to survive in this manufactures - even in a good economy! Working like a dog is no longer a way of getting ahead -- it's what you have to do just to make ends meet!
But in this economy, if you easily want to do more than just survive, you have to work smarter... Not harder..."
See, then you talk about how your goods or services are specifically tailored to manufacturers, and you give them some specific reasons why.
The nice thing is you can use this strategy for virtually any good or service you might sell. And frankly, it's one of the "secret weapons" I use with nearly all my consulting or copywriting clients.
2. Other thing you can do to become different, is recite something about you or your stock the marketplace hasn't heard before.
Appreciate here, you don't have to recite something that's unique about your product, just something that no one's heard before.
So if you do sell potatoes, you can talk about how your potatoes are hand-picked one-by-one, the good old-fashioned way... And how any potato that isn't easily perfect, is tossed out... And how you get these potatoes from a 7th generation potato farmer out in Idaho who's family managed to keep their land through the Great Depression and through potato famines, only because of their solid work ethic... And how in a blind taste test, these potatoes came out on top in three separate recipes: Momma's Homestyle Southern Mashed Potatoes, Cajun Cispy Fries, and Louisiana Au Gratin. And then, of course, give your customers free recipes like this - once a week, online.
Now maybe the truth is, every guy down your block is selling the exact same potatoes, but... Do you think you've now created a variation that's going to make selling them a lot easier? Don't you think citizen will want to buy Your potatoes over the next guys - even if you're selling them for 20 cents a pound more?
You betcha.
Now go sell something.
Direct Response Copywriting Secrets - 2 Incredibly Easy Ways to Make Your stock Or assistance Unique